Creamy Celery Root & Parsnip Mash
Description
A silky-smooth flavorful alternative to classic mashed potatoes made with celery root, parsnips, and creamy Yukon gold potatoes.
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Ingredients
- 1 pound celery root peeled and cut into ½-inch pieces (2 ½ cups)
- 1 ½ pounds Yukon gold potatoes peeled and cut into 1-inch cubes (3 ½ cups)
- 1 pound parsnips peeled and cut into 1-inch chunks (3 cups, about 3 medium parsnips)
- 4 tablespoons unsalted butter plus more for serving
- ½ cup whole milk warmed
- Kosher salt and black pepper
- 2 –4 tablespoons chopped herbs such as tarragon dill and/or parsley
- Flaky sea salt
Instructions
- Bring a large pot of water to a boil; season generously with salt. Add celery root and cook, partially covered, 10 minutes. Add potatoes and parsnips and continue to cook, partially covered until vegetables are fork-tender, 15–20 minutes more.
- Drain vegetables and pass through a ricer into now empty pot (or mash with a potato masher until smooth). Cook mashed vegetables over medium heat, stirring constantly, to remove extra moisture, 1–2 minutes.
- Reduce heat to low and stir in butter until melted. Add milk and continue to cook, stirring frequently until silky and thickened, about 5 minutes. Stir in ½ teaspoon salt and ¼ teaspoon pepper; taste and adjust seasoning as needed.
- Transfer parsnip mash to a serving dish, sprinkle with herbs, flaky sea salt, and black pepper; drizzle with melted butter or olive oil (optional).
Notes
Using a hand mixer: you can use a hand mixer to mash the vegetables. Mix on low speed until desired consistency is reached, being careful not to over-mix which will create a gluey mash. Don't be tempted to use a food processor for mashing—the resulting consistency will be gluey.
Celery root: For an ultra-smooth mash, use cooking time as a guide but make sure to check the celery root, it should be very soft before draining and mashing.
Nutrition
Calories: 182kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 4.5gCholesterol: 17mgSodium: 216mgFiber: 6gSugar: 5.5g
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